Extra Lean Turkey Chili - really good!

nik433

I saw this recipe on The Today Show and I tried it with a luncheon I had today and everyone really liked it! It's low calorie, tasty and very filling! I put it into the MFP database under "Extra Lean Turkey Chili".

INGREDIENTS:
• 2 pounds extra-lean ground turkey breast
• 1 can (28 ounces) crushed tomato (without paste)
• 2 cups water
• 2 large onions, coarsely chopped
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon ground red pepper (or more for hotter chili)
• 2 teaspoons all-purpose flour
• 2 cans (15 ounces each) black beans, well drained and rinsed
• 1 can (15 ounces) corn, well drained and rinsed

DIRECTIONS:
1. In a large skillet over medium-high heat, brown the turkey, stirring to break up the meat. Drain the fat. Add the tomatoes, water, onions, chili powder, garlic powder, paprika, black pepper, cumin, oregano, and red pepper. Mix thoroughly.

Cover and simmer, stirring occasionally, 25 to 30 minutes.

2. Stir in the flour, and cook, stirring, 2 minutes. Stir in the beans and corn and cook, uncovered and stirring occasionally, for 20 minutes.

3. Serve 2 cups servings with optional dollop of non-fat sour cream or low-fat cheese. Freeze leftovers in a tightly covered container, or store in the fridge for up to 3 days.

Per serving (2 cups): 269 calories, 34 g protein, 29 g carbohydrate, 2.5 g fat (1 g saturated), 45 mg cholesterol, 220 mg sodium, 8 g fiber

nik433

I saw this recipe on The Today Show and I tried it with a luncheon I had today and everyone really liked it! It's low calorie, tasty and very filling! I put it into the MFP database under "Extra Lean Turkey Chili".

INGREDIENTS:
• 2 pounds extra-lean ground turkey breast
• 1 can (28 ounces) crushed tomato (without paste)
• 2 cups water
• 2 large onions, coarsely chopped
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon ground red pepper (or more for hotter chili)
• 2 teaspoons all-purpose flour
• 2 cans (15 ounces each) black beans, well drained and rinsed
• 1 can (15 ounces) corn, well drained and rinsed

DIRECTIONS:
1. In a large skillet over medium-high heat, brown the turkey, stirring to break up the meat. Drain the fat. Add the tomatoes, water, onions, chili powder, garlic powder, paprika, black pepper, cumin, oregano, and red pepper. Mix thoroughly.

Cover and simmer, stirring occasionally, 25 to 30 minutes.

2. Stir in the flour, and cook, stirring, 2 minutes. Stir in the beans and corn and cook, uncovered and stirring occasionally, for 20 minutes.

3. Serve 2 cups servings with optional dollop of non-fat sour cream or low-fat cheese. Freeze leftovers in a tightly covered container, or store in the fridge for up to 3 days.

Per serving (2 cups): 269 calories, 34 g protein, 29 g carbohydrate, 2.5 g fat (1 g saturated), 45 mg cholesterol, 220 mg sodium, 8 g fiber